Preparation

• For fresh apples, place 6 cups at a time into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
• In a stockpot, mix the sugar, Clearjel, cinnamon, nutmeg together. Add the water and apple juice, stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice. Fold apples into mixture.
• Pack the apples into hot, sterilized quart size canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible. Fill the jars to 1" headspace. (Because of expansion you can go to 2" headspace)
• Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
• This recipe will make 6 - 7 quarts.
• Note: For a great variation substitute brown sugar for the regular sugar and apple cider for the apple juice. This will make an amazing Caramel Apple Pie filling!